High quality finishing salt will make all the difference in this recipe. Enjoy your pretzels plain or with hot mustard and, for maximum enjoyment, eat them while still warm.
YIELD: 8 servings
TIME: 60 minutes
- 1 cup, plus 2 tablespoons water
- 3 cups all-purpose flour
- 3 teaspoons brown sugar
- 1-1/2 teaspoon active dry yeast
- 2 quarts water
- 1/2 cup baking soda
- coarse salt
In bread machine pan, place the first 4 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tbsp water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 8 balls. Roll each into a 20-in. rope; form into pretzel shape.
Preheat oven to 425°F. In a large saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, 2 at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels.
Place pretzels on greased baking sheets. Bake until golden brown, 8-10 minutes. Lightly brush with water. Sprinkle with salt.